You guys, please excuse my while I enjoy today’s Butterbeer Cupcakes recipe while snuggled up in my cozy socks and a cup of tea…. No? It’s still summer you say? Tough!!! Okay, here’s the story.

In my senior year of high school, I had a teacher that (while meaning well) pretty much made me over analyze EVERYTHING. To the point where I could not even watch the newest episode of Star Wars without enjoying it.. I mean, it wasn’t the best movie anyway, but still. I believe this was Episode 3, not 7. 7 was awesome. Anyhoo. I had a hard time reading because having to over analyze things just sucked the enjoyment out of reading for me. Anyone else have a class like that? How did you deal with it?

After high school, I ended up reading nothing but Harry Potter for the next 6 months unless I had to read something for a class. And honestly, I feel like those books made me LOVE reading again. Sure there’s symbolism out the frame, but at the end of they day they are really well written worlds that you can sink into. Did I mention that prior to this period I had probably read the books 3-4 times each anyway? Yep. Nerd alert! I’m gonna be honest though… I feel like I’m a hufflepuff, but I keep testing Ravenclaw. Boo.

As an adult now, I’m more than thrilled that these stories are still a huge deal. I have gone to Harry Potter themed birthday parties for 30 year olds, the new Wizarding World of Harry Potter in Hollywood, and I’ve stood in line to buy my copy of “The Cursed Child“.

While traditional butterbeer does not have alcohol, these delicious cupcakes do. Because… why not?

Instructions:
For Cake: Preheat oven to 350. Mix Cake mix, cream soda and buttershots until smooth. Fill cups to 2/3 full and bake for 14-18 minutes.

For Icing: Cream butter, shortening, and vanilla. Slowly add powdered sugar until incorporated. Add Buttershots and whip until you get soft peaks. If you want a stiffer icing, add powdered sugar until you get the desired consistency. You can also add more buttershots for a more butterscotchy flavor. Pipe onto cupcakes.

For Topping: In a microwave safe bowl, microwave 1/2 C Butterscotch chips for 30 sec. Stir and add Heavy Cream. Stir until combined. If your chips are not melting, try zapping at 15 second intervals. Drizzle on butterbeer cupcakes and prepare for magic!

For Cake: Preheat oven to 350. Mix Cake mix, cream soda and buttershots until smooth. Fill cups to 2/3 full and bake for 14-18 minutes.

For Icing: Cream butter, shortening, and vanilla. Slowly add powdered sugar until incorporated. Add Buttershots and whip until you get soft peaks. If you want a stiffer icing, add powdered sugar until you get the desired consistency. You can also add more buttershots for a more butterscotchy flavor. Pipe onto cupcakes.

For Topping: In a microwave safe bowl, microwave 1/2 C Butterscotch chips for 30 sec. Stir and add Heavy Cream. Stir until combined. If your chips are not melting, try zapping at 15 second intervals. Drizzle on cupcakes.